Sunday, February 15, 2009

Stir-fry Szechuan Eggplant with Chicken

I love eggplant. I know not many people like eggplant because of its unappealing appearance, looking dark, mushy, even though it is actually perfectly prepared. Though it may not look good, you will be plesantly surprise how good this dish taste.

1. In a small bowl combine all the sause ingredients. Set aside.2. Heat 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.3. Add 1 tablespoons oil to the wok. When the oil is hot, add garlic,ginger, chili paste and hot bean sauce.4. Stir-fry until aromatic. Add in chicken. Stir-fry until it changes color.5. Add in the sauce and bring to a boil, stirring quickly to thicken.6. Add the eggplant and cook for a few more minutes. Check seasoning and lastly add in spring onions. Serve warm.

Hai Gert, how are you? Dah jumpa Jun ke...?? I feel so sorry coz not able to see you during your holidays here til end of this February since my sister's wedding is just around the corner (1st March). Weekend asyik ulang alik balik rumah my parents in Temerloh je..Hope we can make it next time and may God bless you always...muaahhh!!

Ummi, I tak sempat jumpa Jun :( I fall sick. I am back to PA now. Hope to see you the next time I go back to Malaysia again.

Christelle, Japanese egg plant is much lighter in color and is longer then the normal Italian eggplant. It cook faster too. I find it taste much better. Buy some the next time you go to an Asian store.

Great recipe! I was looking to use an eggplant that I had on hand, and I love spicy foods - this recipe fit the bill. It was my first time cooking with eggplant. I'll have to try cooking w/ Japanese eggplant sometime. Thx again. (@PhytoK)

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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